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Effect of phenylalanine and phenylpropanoids on the accumulation of capsaicinoids and lignin in cell cultures of chili pepper (capsicum annuumL.)

✍ Scribed by H. G. Nuñez-Palenius; N. Ochoa-Alejo

Book ID
111732659
Publisher
Society for In Vitro Biology
Year
2005
Tongue
English
Weight
86 KB
Volume
41
Category
Article
ISSN
1475-2689

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The accumulation of phenylpropanoid and
The accumulation of phenylpropanoid and capsaicinoid compounds in cell cultures and whole fruit of the chilli pepper,Capsicum frutescensMill
✍ Robert D. Hall; Mark A. Holden; Michael. M Yeoman 📂 Article 📅 1987 🏛 Springer 🌐 English ⚖ 897 KB

The accumulation of the phenylpropanoid precursors of capsaicin in suspended and immobilised cell cultures of C.frutescens has been studied and compared with accumulation in whole pepper fruit. The use of HPLC techniques has revealed that the phenolic precursors of capsaicin are present in chilli pe